Cooking from scratch - Ground beef (or turkey) recipes

[michiganmom116]

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[michiganmom116]

Porcupine Meatballs (I have to double the recipe for my large family)

• 1 lb ground beef

• 1/4 cup uncooked long grain rice
• 1 slightly beaten eggs
• 1/2 tablespoon snipped fresh parsley or dried parsley
• 2 tablespoons finely chopped onions
• 1/2 teaspoon salt
• 1 dash pepper
• 1 (10 1/2 ounce) can tomato soup
• 1/2 cup water
• 1 teaspoon Worcestershire sauce

Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix well. Shape into about 20 balls and place in a skillet. Mix rest of soup, water, and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is soft and meatballs are set. Serve with sauce.

[michiganmom116]

Hamburger Goulash:

• 16 oz. box elbow macaroni
• 1 lb. ground beef or turkey
  
• 1 medium onion, diced
• 2 cans tomato soup
• 1 can stewed tomatoes
• chili powder or other seasonings to taste

Cook macaroni in boiling water. While macaroni is cooking, brown beef with onion and drain. Drain macaroni. Add tomato soup and tomatoes to macaroni along with beef. Stir together, season and serve.

[michiganmom116]

Salisbury patties & gravy

1 lb. ground beef (I use ground turkey)

1 medium onion, chopped

1 to 1 1/2 cups coarsely crushed saltines

1 egg

3 tsp. instant beef boullion granules, divided

2 to 3 cups water

3 Tbsp. cornstarch mixed in 3 Tbsp. water

Mix together beef, onion, saltines, egg and 1 tsp. beef boullion granules. Form patties with hands and fry in small amount of margarine on both sides. When all patties are browned, cover with 2 cups water and rest of beef boullion. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef boullion granules to taste.

[michiganmom116]

• Wet Burritos

  • 1 lb. ground turkey or beef,
  • 1 can refried beans,
  • 1 pkt. taco seasoning,
  • 1 c. water,
  • 10 large flour tortillas,
  • 8 oz. shredded cheddar,
  • 2 chopped tomatoes,
  • 1 to 1 1/2 c. chopped lettuce,
  • 1 medium diced onion,
  • 1 can mild enchilada sauce,
  • 1 can cream of chicken soup.

  Brown and drain the ground meat. Add refried beans, taco seasoning and water. Stir well and simmer for 15 minutes over low heat. Now come the hard part: Divide the meat/beans into 10 fairly equal parts. Doing one at a time, place a part of the meat/bean mixture on a warmed tortilla, top with some tomatoes, lettuce and onion. Roll the tortillas according the directions on the tortilla package, being sure to tuck the ends in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla. Mix enchilada sauce and chicken soup together and pour over the top of the burritos. Sprinkle the cheese over the top and bake 30 to 40 minutes at 350. These may be a bit too spicy hot for young kids (mine love them) but any leftovers will keep in the fridge for a few days

[michiganmom116]

Honey BBQ Meatloaf

• 1 beef bouillon cube
• 1 Tbsp. hot water
• 1 egg
• 1/2 c. rolled oats
• 1/3 c. honey BBQ sauce
• 1/4 c.  chopped onion
• 2 Tbsp. brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 1 lb. ground beef or turkey

Dissolve bouillon in hot water.  Add rest of ingredients except ground beef.  Mix well.  Mix in ground meat.  Press into ungreased loaf pan.  Bake at 350° for 1 hour.  Top with ketchup and bake 5 to 10 minutes more.

[michiganmom116]

These are DELICIOUS!

Garden Burgers

• 1 lb. ground beef
• 1/2 c. yellow summer squash, finely chopped
• 1/2 c. zucchini, finely chopped
• 1/3 c. fresh broccoli, finely chopped
• 1/4 c. red onion, finely chopped
• 1/4 c. packed spinach leaves, finely chopped
• 1/4 c. finely chopped or grated carrots
• 6 basil leaves, finely chopped (or 1 tsp. dry basil)
• 2 Tbsp. parsley, finely chopped
• 1/2 tsp. sea salt (or regular salt)
• 1/8 to 1/4 tsp. ground black pepper
• 1 - 2 Tbsp. coconut oil (or vegetable oil if you prefer)

Heat oil in pan over medium heat.

Add onion, cook for 2 minutes.

Add broccoli, cook for 2 minutes.

Add carrot, cook for 2 minutes.

Add summer squash and zucchini, cook for 2 minutes. 

Add spinach, cook for 1 minutes.

Remove pan from stove, allow veggie mixture to cool slightly.

In large bowl combine ground beef, veggies, herbs, and spices.  Mix well

Grill or fry for about 5 minutes per side.

[michiganmom116]

Meatzza

Ingredients:
2 lbs. Ground Turkey, Beef, or Pork
2 Eggs
1/2 c. Parmesan Cheese
2 Tbsp. Penzey's Italian Sausage Seasoning
1 c. Mozzarella Cheese
Pizza Sauce
Sauteed Veggies

Directions:
Mix ground meat, eggs, parmesan cheese & seasoning (I use my hands). Line a jelly roll pan with aluminum foil and pat mixture in pan. Bake at 450 for 10 minutes. Depending on the fat content of your meat there may be fat that needs to be drained from the pan. You can also blot the top with a paper towel. Top meat base with sauce, veggies and cheese and broil until cheese is nicely browned and bubbly.

Note:  I used 1 lb. ground beef and 1 lb. hot Italian sausage and eliminated the Italian sausage seasoning.

[michiganmom116]

from paleotable.com

Spicy Taco Burgers

I have so many jalapenos from my garden, I had to find some good ways to use them. This taco burger does the trick! The school year has started and tonight is the kick-off picnic. I'll take a big pass on the pizza and subs and have my burger before we go. I only had a few minutes to put dinner together tonight so this one is fast. I took a shortcut and bought fresh salsa and guacamole from the local supermarket salad bar, but if you have time, home-made is always better! This burger tasted just like a taco and received two big thumbs up from both Dave and Alex. Enjoy!

Adapted from jalapenomadness.com.


Makes 6-8 burgers.

Ingredients
Burgers
2 lb ground beef
1 medium onion, roughly chopped
2 cloves garlic
2-3 seeded and cored jalapeno peppers
1/4 cup hot sauce (I like Frank's RedHot Original Cayenne Pepper Sauce.)
1 tsp ground cumin
2 tsp dried oregano
1/2 tsp paprika
1/2 sea salt
Toppings
guacamole
salsa
hot sauce
Base
mixed salad greens

Preparation

1. Place onion, garlic, and jalapeno in the bowl of a food processor and pulse until finely chopped.
2. In a large bowl, mix peppers, onion, garlic and 1/4 cup hot sauce. Add ground beef and use your hands to mix it thoroughly without compacting the beef too much. Form the meat into 6-8 patties.
3. Refrigerate until ready to grill.
4. Preheat grill to medium high.
5. Place a sheet of heavy duty aluminum foil on the grill grate.
6. Place patties on the foil and grill for approximately 5 minutes on each side or until cooked to your desired degree of doneness. 
7. To serve, place a generous amount of salad greens on your plate. Top with a burger, then garnish with guacamole, salsa, and hot sauce.

[michiganmom116]

Porcupine Meatballs

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By Diana Rattray, About.com Guide

See More About:

• porcupine meatballs
• meatball recipes
• crockpot meatballs
• budget meals

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More meatballs below, including Swedish meatballs and appetizer meatball recipes.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 pound lean ground beef
• 2/3 cup long-grain rice, uncooked
• 1/2 cup water
• 1/4 cup finely chopped onion
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 large can (15 ounces) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Preparation:

Directions for porcupine meatballs
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.

Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.
Porcupine meatballs serve 4 to 6.